Spinach Fettuccine With Yogurt Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I just got this in an email from Self Magazine, and it looks good enough to hang on to! Posting for safekeeping with a few adjustments. Ingredients:
8 ounces spinach fettuccine |
1 teaspoon olive oil |
1 medium zucchini, thinly sliced |
1 medium yellow squash, thinly sliced (or 4-5 pattypan) |
1 red bell pepper, cored, seeded and sliced |
2 garlic cloves, thinly sliced |
1/4 cup fat free chicken broth |
1/2 cup nonfat yogurt |
1/4 cup fresh basil, chopped |
2 tablespoons parmesan cheese |
1 tablespoon light cream |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Cook pasta as directed on package; drain. Set aside.
2. Coat a large skillet with cooking spray. Heat over medium-high heat; add oil. Add zucchini, squash, bell pepper and garlic. Reduce heat to low; cook until pepper begins to soften, 2 to 3 minutes.
3. Add broth; cook until all vegetables are tender, 3 to 4 minutes.
4. Remove from heat; add pasta, yogurt, basil, cheese, cream, salt and pepper. Toss and serve immediately.
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